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Reply to "Rough Cookie Texture on Top"

I have figured out two reasons for getting a rough surface on my cookies.

1. When making the dough I haven't creamed the fat and sugar long enough. Resulting in sugar crystals still being visible and roughing up the surface. Mixing fat and sugar longer took care of that.

2. When rolling out the dough tiny pieces of it stuck to my non-stick rolling pin anyway. This left the surface kind of crackled. I have taken care of this by rolling out under a piece of baking paper. Now the only rough surface I have is when the baking paper gets a crease which presses into the dough  

But I also agree with Joanie - if you reroll your dough too often, it becomes kind of bumpy when baking. Guess this has to do with air being incorporated during kneading. I only reroll twice. Whatever dough is left then, well, it's just left.

Last edited by Laegwen
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